Healthy Carrot Easer Cake |
Cuisine: Sweets
Author: Annelina Waller
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
- Dry ingredients:
- 200 rolled oats
- 80 g walnuts
- 100 g coconut sugar
- 30 g linseed flour (linseed meal also works, opt. germinated)
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 pinch salt
- Moist ingredients:
- 200 g applesauce
- 180 g carrot
- 120 g buttermilk (120 g soy milk or pea milk, 3 tsp apple cider vinegar)
- Frosting:
- 80 g cashews, soaked
- 100 g vegetable curd cheese (yogurt also works)
- 2 tsp lemon
- 2 tsp xylitol
- Preheat the oven to 180 degrees
- For the buttermilk:
- Mix the soy milk or pea milk with the apple cider vinegar, and let stand for 10 min.
- In the meantime, grind the oatmeal into flour in a blender and place in a bowl.
- Pulse the walnuts 1 time briefly in the blender, so that small pieces are formed and add to the oatmeal. Mix in the rest of the dry ingredients.
- Wash the carrot, cut into coarse pieces and pulse 1 time in the blender as well, creating small pieces.
- Mix the carrots with the liquid ingredients, add dry ingredients and mix to a dough.
- Grease or line a baking pan with parchment paper, pour batter in and bake for 30 minutes until golden brown. I use a square* (20 cm by 20) pan, round works too.
- Let cool and remove from pan
- Blend all the ingredients for the frosting in a stand mixer until creamy.
- Spread on the cooled cake and ideally store in the fridge until the frosting sets (about 2 hours). Or cut into 16 pieces right away and enjoy, even if the frosting is still soft. Store leftovers in the refrigerator.
Calories: 154,6 Fat: 7,1 Sugar: 8,5 Fiber: 2,8 Protein: 4,4
Recipe by Annelina Waller at https://annelinawaller.com/healthy-carrot-easter-cake-2/
3.5.3251